This sheet pan is loaded with bold Greek flavours but is oh-so-simple to prepare. Its a feast for the eyes and the tastebuds!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Thighs, Skinless
Sweet Bell Pepper
Red Onion, sliced
Feta Cheese, crumbled(ContainsMilk)
Chicken Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 425°F and wash and dry all produce. In a medium pot, add 6 cups water and 1 tsp salt. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat.
Core, then cut peppers into 1-inch pieces. Cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Cut tomato into ½-inch pieces. Roughly chop parsley. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Pat chicken dry with paper towels then cut into 1-inch pieces on a separate cutting board.
On a parchment-lined baking sheet, toss chicken with bell pepper, zucchini, red onion, Lemon-Pepper seasoning and 2 tbsp oil (dbl for 4 ppl). Season with salt. Arrange in a single layer. Roast in middle of oven, stirring halfway through, until veggies are tender and chicken is cooked through, 16-18 min.**
While chicken and veggies roast, add orzo to boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min. When orzo is done, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and set aside.
Heat the same pot over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then garlic and tomato. Cook, stirring often, until fragrant and warmed through, 1-2 min. Remove pot from heat, then add cooked orzo, reserved pasta water, lemon zest, lemon juice and broth concentrate(s). Season with salt and pepper.
Divide orzo among bowls. Top with chicken and veggies. Crumble over feta cheese and sprinkle with parsley. Squeeze over a lemon wedge, if desired.